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08 November 2009

MeCha cooks: I have a can of sweetened chestnut puree. I've had it for years and I'm determined to use it and now is a good season for chestnuts. What do I do?[More:]Bonus for the super creative: I also have a can of pureed pumpkin, and I thought there must be something that would combine chestnut and pumpkin well.

More bonus points if it's not cheesecake...
Either would make a fine filling for ravioli.
posted by Obscure Reference 08 November | 11:55
For the pumpkin puree:

1 (15 ounce) can pumpkin puree

1 (22 ounce) box fudge brownie mix

Mix the two ingredients thoroughly. Pour into 9" square pan. Bake at 350F for 30-35 minutes.

That is all.
posted by essexjan 08 November | 12:01
I would mix them together, add salt, fill ravioli with them and serve with a sage/brown butter sauce and some shaved parmesan, with toasted pine nuts.
posted by rmless2 08 November | 12:11
I was thinking something nummy would involve puff pastry, and sure enough, here's a millefeuille recipe that sounds gorgeous.

I'd personally avoid using sweetened chestnut puree in a savory recipe.
posted by Stewriffic 08 November | 12:13
Oh, man, I'm totally going to try that pumpkin brownie thing. That sounds like a great recipe for making six batches and giving them to everyone you know.
posted by box 08 November | 12:19
Shoulda waited until I finished my googling.
Apple Chestnut Tarts

Chestnut and Armagnac-Poached Prune Tarts

AND the kicker:
Pumpkin Chestnut millefeuille!
posted by Stewriffic 08 November | 12:19
Put it in crepes.
posted by brujita 08 November | 23:17
I've heard from several sources that chestnut ice-cream is a Good Thing, and here is one recipe of many (I've seen simpler versions).
posted by altolinguistic 09 November | 08:26
Thanks all! I think I might try the tart EJ posted. I've heard about that pumpkin chocolate cake thing before, but I thnk I want to do something with that where I can taste the pumpkin.
posted by Miko 10 November | 12:50
The Flu Dance. || Things you are looking forward to